Beer taste beverage, method for producing beer taste beverage, and method for improving sharpness of odd taste derived from barley / wheat in beer taste beverage

Abstract

To provide a beer taste beverage with a reduced carbohydrate content, in which the proportion of malt in the raw material is 50 mass% or more, however the sharpness of odd taste derived from barley / wheat is improved.SOLUTION: The present invention provides a beer taste beverage in which: the proportion of malt in the raw material is 50 mass% or more, the raw material including saccharides, and the carbohydrate content of the beer taste beverage is 1.0 g / 100 ml or less.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a beer-taste beverage, a method for producing a beer-taste beverage, and a method for improving the sharpness of barley-derived off-flavors in a beer-taste beverage. [Background technology]

[0002] Methods have been reported for improving the flavor of beer-flavored beverages such as beer, happoshu, liqueur, etc. For example, Patent Document 1 discloses a beer-flavored beverage that contains water-soluble dietary fiber and a certain amount of a high-intensity sweetener as a method for enhancing the richness of a beer-flavored beverage while maintaining its sharpness.

[0003] On the other hand, there is an increasing demand for beer-flavored beverages with reduced sugar content. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2016-149975 A Summary of the Invention [Problem to be solved by the invention]

[0005] A carbohydrate-free beer-flavored beverage in which the malt ratio in the raw materials is 50% by mass or more has not been obtained up until now. When attempting to produce a carbohydrate-free beer-flavored beverage in which the malt ratio in the raw materials is 50% by mass or more, the present inventors discovered that in a beer-flavored beverage with a carbohydrate content of 1.0 g / 100 ml or less, if the malt ratio in the raw materials is 50% by mass or more, a problem occurs in which the off-flavors derived from barley are not sharpened well.

[0006] The present invention aims to provide a low-carbohydrate beer-flavored beverage that has an improved sharpness of barley-derived off-flavors despite having a malt ratio of 50% by mass or more in the raw materials. [Means for solving the problem]

[0007] The inventors have discovered that by using sugars as an ingredient, it is possible to improve the sharpness of the barley-derived off-flavors in a carbohydrate-free beer-flavored beverage, which has a malt ratio of 50% or more by mass among the ingredients.

[0008] That is, the beer-taste beverage of the present invention has a malt ratio of 50% by mass or more among its ingredients, contains sugar as an ingredient, and has a carbohydrate content of 1.0 g / 100 ml or less. The beer-taste beverage has an excellent crispness of off-flavors derived from barley.

[0009] In the beer-taste beverage described above, the ratio of sugars in the ingredients is preferably 20% by mass or more.

[0010] In the beer-taste beverage, the ethyl acetate concentration is preferably 50 ppm or less. By having the ethyl acetate concentration in this range, the sharpness of the barley-derived off-flavors can be further improved and the drop from the maximum flavor intensity can be further increased.

[0011] In the above beer-taste beverage, the alcohol content is preferably 3.0 v / v% or more. By having the alcohol content within this range, the drop from the maximum flavor intensity can be made even greater and a better barley-derived taste can be obtained.

[0012] In the above beer-taste beverage, the ratio of malt in the raw materials is preferably 50% by mass or more and 75% by mass or less. By having a ratio in this range, the resulting beer-taste beverage can be made to have a further improved sharpness of barley-derived off-flavors, with a greater drop from the maximum flavor intensity, a stronger barley-derived taste, and a reduced grain odor.

[0013] In the beer-taste beverage described above, the total proportion of monosaccharides, disaccharides and trisaccharides in the sugars contained in the raw material is preferably 50 mass% or more.

[0014] The present invention also provides a method for producing a beer-taste beverage, which comprises using a raw material containing 50% by mass or more of malt and containing sugars, and adjusting the carbohydrate content of the beer-taste beverage to 1.0 g / 100 ml or less. By using this method, it is possible to produce a beer-taste beverage with an excellent crispness of off-flavors derived from barley.

[0015] The present invention also provides a method for improving the sharpness of barley-derived off-flavors in a beer-taste beverage in which the ratio of malt in the raw materials is 50% by mass or more, the method comprising using sugars as a raw material and adjusting the carbohydrate content to 1.0 g / 100 ml or less. Effect of the Invention

[0016] According to the present invention, it is possible to provide a low-carbohydrate beer-flavored beverage that has an improved sharpness of barley-derived off-flavors, even though the ratio of malt in the raw materials is 50% by mass or more. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Hereinafter, an embodiment of the present invention will be described in detail. However, the present invention is not limited to the following embodiment.

[0018] In this specification, "ingredients" refers to all ingredients other than water and hops that are used in the production of beer-flavored beverages as determined pursuant to the Liquor Tax Act (Act No. 16 of March 31, 2016).

[0019] The beer-taste beverage according to this embodiment has a malt ratio of 50% by mass or more among its ingredients, contains sugars as an ingredient, and has a carbohydrate content of 1.0 g / 100 ml or less.

[0020] In this specification, a beer-taste beverage refers to a beverage that has a beer-like flavor. A beer-taste beverage may be a beer-taste alcoholic beverage with an alcohol content (concentration) of 1.0 v / v% or more, or a non-alcoholic beer-taste beverage with an alcohol content of less than 1.0 v / v%. The beer-taste beverage according to this embodiment is preferably a beer-taste alcoholic beverage with an alcohol content of 1.0 v / v% or more. In this specification, alcohol refers to ethanol unless otherwise specified.

[0021] Examples of beer-flavored alcoholic beverages include those classified as beer, happoshu, other sparkling alcoholic beverages, and liqueurs under the Liquor Tax Act (Act No. 16 of March 31, 2016).

[0022] The lower limit of the alcohol content of a beer-taste alcoholic beverage may be, for example, 1 v / v% or more, 2 v / v% or more, 3 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, 5 v / v% or more, 5.5 v / v% or more, or 6.0 v / v% or more. The upper limit of the alcohol content of a beer-taste alcoholic beverage may be, for example, 20 v / v% or less, 15 v / v% or less, 10 v / v% or less, 9 v / v% or less, 8 v / v% or less, 7 v / v% or less, 6 v / v% or less, 5.5 v / v% or less, 5 v / v% or less, 4.5 v / v% or less, 4 v / v% or less, 3.5 v / v% or less, or 3 v / v% or less.

[0023] The alcohol content of the beer-taste beverage according to this embodiment is preferably 3.0 v / v% or more. An alcohol content of 3.0 v / v% or more can increase the difference from the maximum flavor intensity of the beer-taste beverage and further enhance the barley-derived flavor.

[0024] Known methods can be used to adjust the alcohol content of beer-taste beverages, such as adjusting the degree of fermentation to achieve a desired alcohol content, or adding water or alcohol to adjust the alcohol content.

[0025] The beer-taste beverage according to this embodiment may be either sparkling or non-sparkling. The beer-taste beverage according to this embodiment is preferably sparkling. In this specification, sparkling refers to a beverage that has a gas pressure of 0.049 MPa (0.5 kg / cm) at 20°C. 2 ) or more, and non-foaming refers to a gas pressure of 0.049 MPa (0.5 kg / cm) or more at 20°C. 2 For foaming, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm 2 ), and 0.235 MPa (2.4 kg / cm 2 ) degree may be acceptable.

[0026] In the beer-taste beverage according to this embodiment, the ratio of malt in the raw materials is 50% by mass or more. That is, the raw materials contain 50% by mass or more of malt. The ratio of malt in the raw materials may be 66.7% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. The ratio of malt in the raw materials may be, for example, 95% by mass or less, 90% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, or 66.7% by mass or less. The ratio of malt in the raw materials is preferably 50% by mass or more and 75% by mass or less.

[0027] Malt can be obtained by germinating wheat. The wheat may be, for example, barley, wheat, rye, oats, oats, pearl barley, oats, etc., and is preferably barley. Malt contains malt extract.

[0028] The beer-taste beverage according to the present embodiment includes sugars (carbohydrate raw materials) as raw materials. There are no particular limitations on the sugars (carbohydrate raw materials) as long as they are "sugars" as defined in Article 3 of the Interpretation Notice of the Liquor Tax Act and Liquor Administration Laws and Regulations dated June 25, 1999. The sugars may be at least one type selected from the group consisting of monosaccharides, disaccharides, and trisaccharides, and may further include sugars of tetrasaccharides or more. Examples of monosaccharides include glucose, fructose, galactose, xylose, arabinose, tagatose, etc. Examples of disaccharides include sucrose, lactose, maltose, isomaltose, trehalose, cellobiose, etc. Examples of trisaccharides include maltotriose, isomaltotriose, raffinose, etc. Examples of sugars of tetrasaccharides or more include stachyose, maltotetraose, etc. The sugar may be in the form of, for example, powder, granule, paste, liquid, etc. Liquid sugar may be, for example, liquid sugar such as glucose-fructose liquid sugar, fructose-glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar, etc. The sugar may be granulated sugar or white sugar. The sugar is preferably one selected from the group consisting of glucose, fructose, sucrose, and maltose.

[0029] The beer-taste beverage according to this embodiment may have a total ratio of monosaccharides, disaccharides, and trisaccharides in the sugars contained in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more. The beer-taste beverage according to this embodiment may have a ratio of monosaccharides in the sugars contained in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more. The beer-taste beverage according to this embodiment may have a ratio of disaccharides in the sugars contained in the raw materials of 50% by mass or more, 70% by mass or more, 90% by mass or more, or 95% by mass or more.

[0030] In the beer-taste beverage according to this embodiment, the sugar content in the raw materials is 50% by mass or less. The sugar content in the raw materials may be, for example, 33.3% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The sugar content in the raw materials may be, for example, 5% by mass or more, 10% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, or 33.3% by mass or more. The sugar content in the raw materials is preferably 20% by mass or more and 50% by mass or less.

[0031] The beer-taste beverage according to this embodiment may contain a barley ingredient other than malt as an ingredient. Examples of barley ingredients other than malt include barley, wheat, rye, oats, oats, pearl barley, and oats; and barley processed products such as barley extract. Barley extract is obtained by extracting barley extract containing sugar and nitrogen from barley. As the barley ingredient other than malt, one type may be used alone, or multiple types may be used in combination.

[0032] The beer-taste beverage according to this embodiment may contain a plant ingredient other than wheat as an ingredient. Examples of plant ingredients other than wheat include cereals such as corn, rice, and sorghum; potatoes such as potatoes and sweet potatoes; and beans such as soybeans and peas. As the plant ingredient other than wheat, one kind may be used alone, or multiple kinds may be used in combination. In the beer-taste beverage according to this embodiment, it is preferable not to use corn as an ingredient. The beer-taste beverage according to this embodiment may contain a starch ingredient such as starch or grits as an ingredient.

[0033] The concentration of ethyl acetate in the beer-taste beverage according to this embodiment may be, for example, 100 ppm or less. The concentration of ethyl acetate in the beer-taste beverage is preferably 50 ppm or less. When the concentration of ethyl acetate is 50 ppm or less, the sharpness of the barley-derived off-flavors in the beer-taste beverage can be further improved, and the drop from the maximum intensity of the flavor can be further increased. The concentration of ethyl acetate is preferably 40 ppm or less, and more preferably 30 ppm or less. By setting the concentration of ethyl acetate within the above range, the sharpness of the barley-derived off-flavors in the beer-taste beverage, the drop from the maximum intensity of the flavor, and the barley-derived taste can be further improved. The concentration of ethyl acetate may be, for example, 5 ppm or more, 10 ppm or more, or 15 ppm or more.

[0034] The ethyl acetate concentration in the beer-taste beverage can be adjusted by known methods. For example, the ethyl acetate concentration in the beer-taste beverage can be reduced to a desired range by using yeast that produces a low amount of ethyl acetate or by controlling brewing conditions such as fermentation temperature.

[0035] The beer-taste beverage according to this embodiment has a carbohydrate content of 1.0 g / 100 ml or less. In this specification, carbohydrate refers to carbohydrate based on the Nutrition Labeling Standards for Foods (Ministry of Health, Labour and Welfare Notification No. 176, 2003). Specifically, carbohydrate refers to food excluding protein, lipid, dietary fiber, ash, moisture and alcohol. The amount of carbohydrate in a food is calculated by subtracting the amounts of protein, lipid, dietary fiber, ash, moisture and alcohol from the weight of the food. The amounts of protein, lipid, ash and moisture are measured by the method set forth in the Nutrition Labeling Standards. The amount of alcohol can be measured together with the amount of moisture. Specifically, the amount of protein is measured by the modified Dumas method for quantifying total nitrogen (protein), the amount of lipids is measured by the ether extraction method, the chloroform-methanol mixture extraction method, the Gerber method, the acid decomposition method or the Roese-Gottlieb method, the amount of ash is measured by the magnesium acetate addition ashing method, the direct ashing method or the sulfuric acid addition ashing method, and the amounts of water and alcohol are measured by the Karl Fischer method, the drying aid method, the reduced pressure heating drying method, the normal pressure heating drying method or the plastic film method.

[0036] The beer-taste beverage according to the present embodiment may have a carbohydrate content of 1.0 g / 100 ml or less, 0.9 g / 100 ml or less, 0.8 g / 100 ml or less, 0.7 g / 100 ml or less, 0.6 g / 100 ml or less, 0.5 g / 100 ml or less, less than 0.5 g / 100 ml, 0.4 g / 100 ml or less, or 0.3 g / 100 ml or less. The beer-taste beverage according to the present embodiment may have a carbohydrate content of 0.1 g / 100 ml or more, 0.2 g / 100 ml or more, 0.3 g / 100 ml or more, 0.4 g / 100 ml or more, or 0.5 g / 100 ml or more. The carbohydrate content of the beer-taste beverage can be adjusted by known methods, and can be reduced to a desired level, for example, by adjusting the amount of enzyme (particularly polysaccharide degrading enzyme) added in the production process, the type and amount of raw material used, etc.

[0037] The beer-taste beverage according to this embodiment may contain dietary fiber. The dietary fiber content of the beer-taste beverage according to this embodiment may be, for example, less than 1.0 g / 100 ml, less than 0.7 g / 100 ml, less than 0.5 g / 100 ml, less than 0.3 g / 100 ml, or less than 0.2 g / 100 ml. The dietary fiber content can be measured by high performance liquid chromatography or the Prosky method. The dietary fiber content can be adjusted by the type and amount of raw materials used, etc.

[0038] The beer-taste beverage according to this embodiment may contain dietary fiber derived from plant ingredients as well as dietary fiber used separately as an ingredient. An example of such dietary fiber is resistant dextrin. It is preferable that the beer-taste beverage according to this embodiment does not contain dietary fiber as an ingredient.

[0039] The beer-taste beverage according to this embodiment may use yeast extract as an ingredient, but from the standpoint of not bringing the characteristic aroma of yeast extract into the beer-taste beverage, it is preferable not to use yeast extract as an ingredient.

[0040] The beer-taste beverage according to this embodiment may contain a high-intensity sweetener. Examples of high-intensity sweeteners include artificial sweeteners, stevia, etc. Examples of artificial sweeteners include acesulfame potassium, sucralose, aspartame, advantame, neotame, etc. It is preferable that the beer-taste beverage according to this embodiment does not contain an artificial sweetener.

[0041] The beer-taste beverage according to this embodiment may contain a coloring agent. Examples of coloring agents include caramel coloring, gardenia coloring, fruit juice coloring, vegetable coloring, synthetic coloring, etc. It is preferable that the beer-taste beverage according to this embodiment does not contain a caramel coloring.

[0042] The malt in the raw material may contain colored malt. The ratio of colored malt used in the raw material may be, for example, 0.1% by mass or more, 0.5% by mass or more, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more. The ratio of colored malt used in the raw material may be, for example, 15% by mass or less, 10% by mass or less, 5% by mass or less, or 3% by mass or less. By blending colored malt, the color of the resulting beer-taste beverage can be adjusted.

[0043] The beer-taste beverage according to this embodiment may contain additives that are typically added to beverages, such as antioxidants, flavorings, acidulants, salts, etc.

[0044] The beer-taste beverage according to this embodiment can be provided in a container. Any container that can be sealed can be used, and so-called can containers or barrel containers made of metal (such as aluminum or steel). Glass containers, PET bottle containers, paper containers, pouch containers, etc. can also be used as the container. There is no particular limit to the capacity of the container, and any container currently in circulation can be used. Note that it is preferable to use a metal container, as it is possible to completely block gas, moisture, and light and maintain stable quality at room temperature for a long period of time.

[0045] The method for producing a beer-taste beverage according to this embodiment includes using a raw material that has a malt ratio of 50% by mass or more and contains sugars, and adjusting the carbohydrate content of the beer-taste beverage to 1.0 g / 100 ml or less.

[0046] The beer-taste beverage according to this embodiment can be produced, for example, by saccharifying the raw materials by mixing raw materials containing malt and sugars, water, enzymes, and various additives as necessary, filtering the saccharified liquid to obtain wort, and then carrying out a brewing process in which hops are added, boiled, cooled, etc. as necessary to obtain a pre-fermentation liquid, and a fermentation process in which brewer's yeast is added to the pre-fermentation liquid and fermented. Furthermore, as a post-fermentation process following the fermentation process, the post-fermentation liquid obtained in the fermentation process may be filtered, heated (sterilized), alcohol added, carbonated, etc.

[0047] Examples of the enzymes that can be added in the mashing step and / or fermentation step include polysaccharide-degrading enzymes (e.g., α-amylase, β-amylase, pullulanase, glucoamylase, α-glucosidase, isoamylase, cellulase (including β-glucanase), hemicellulase) and protein-degrading enzymes (proteases). Enzymes may be used alone or in combination. The amount of enzyme added may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or more, and 5.0% by mass or less, 3.0% by mass or less, 1.0% by mass or less, 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less, based on the total amount of the raw materials.

[0048] Examples of the protease added in the preparation step include acidic proteases, neutral proteases, alkaline proteases, carboxypeptidases, aminopeptidases, exo-type proteases, and endo-type proteases. Examples of the proteases include proteases having both endo-type and exo-type properties. One type of protease may be used alone, or multiple types may be used in combination. The amount of protease added can be appropriately adjusted depending on the type of enzyme used, enzyme activity, type of raw material, etc. The amount of protease added may be, for example, 0.001% by mass or more, 0.01% by mass or more, 0.05% by mass or more, 0.1% by mass or more, or 0.3% by mass or less, and 0.5% by mass or less, 0.4% by mass or less, 0.3% by mass or less, or 0.1% by mass or less, based on the total amount of raw materials.

[0049] Hops to be added in the brewing step may be, for example, dried hops, hop pellets, or hop extract. Hops may also be processed hops such as low hops, hexahops, tetrahops, or iso-hop extract.

[0050] The alcohol added in the post-fermentation step may be, for example, spirits, of which barley spirits is preferred. In one embodiment, the beer-taste beverage may contain spirits (preferably barley spirits).

[0051] The beer-taste beverage according to this embodiment has the effect of providing an excellent sharpness of barley-derived off-flavors. Thus, one embodiment of the present invention provides a method for improving the sharpness of barley-derived off-flavors in a beer-taste beverage in which the ratio of malt in the raw materials is 50% by mass or more, the method comprising using sugar as an ingredient and adjusting the carbohydrate content to 1.0 g / 100 ml or less. EXAMPLES

[0052] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to the following examples.

[0053] (Sugar content) In this embodiment, the sugar content of the beverage was measured by the following method. First, the water content, alcohol content, protein content, and ash content of the beverage to be measured were measured. The water content and alcohol content were measured by normal pressure heating and drying method. The protein content was measured by the total nitrogen (protein) quantification method using the improved Dumas method. The ash content was measured by the direct ashing method. The lipid content in the sample was considered to be 0g / 100ml, and the dietary fiber content was considered to be 0g / 100ml, and the value obtained by subtracting the water content, alcohol content, protein content, and ash content from the weight of the sample was calculated as the sugar content (g / 100ml) of the sample. Note that the sugar content of the sample whose concentration was adjusted by adding water or sugars was calculated according to the amount added from the sugar content value of the sample before the concentration adjustment measured by the above method.

[0054] [Test Example 1] Malt (milled barley malt), water, and polysaccharide decomposing enzymes in the ratios shown in Table 1 were charged into a brewing tank, and a saccharified liquid was produced according to a conventional method. In Comparative Example 1, Example 1, and Example 3, pea protein with a ratio of less than 0.01% in the raw materials was also used as a raw material. The resulting saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the ratios shown in Table 1 were added to the resulting wort, which was then boiled, and the precipitate was separated and removed, and then cooled. Brewer's yeast was added to the resulting pre-fermentation liquid (cold wort), which was fermented for a predetermined period of time, and water was added as necessary to adjust the concentration so that the alcohol content was as shown in Table 1, to obtain the beer-taste beverages of Examples 1 to 4, Comparative Example 1, and Reference Example 1.

[0055] The obtained samples were subjected to a sensory evaluation by six trained panelists. The sensory evaluation was performed on a five-point scale from 1 to 5 for the sharpness of barley-derived off-flavors, the drop from the maximum intensity of the flavor, the barley-derived taste, and the grain smell, and the average value was used as the evaluation score. The results are shown in Table 1. The sharpness of barley-derived off-flavors is the sensation that the barley-derived off-flavors disappear without remaining in the mouth after drinking. In the evaluation item of the sharpness of barley-derived off-flavors, the higher the value, the better the sharpness of the barley-derived off-flavors, that is, the faster the barley-derived off-flavors disappear after drinking, and the better the taste is felt. In the evaluation item of the barley-derived taste, the higher the value, the stronger the taste and the better the taste is felt. In the evaluation item of the grain smell, the higher the value, the less the grain smell is and the better the taste is felt.

[0056] Generally, when a beer-flavored beverage is consumed, the perceived flavor intensity increases over time immediately after drinking, eventually peaks, and then gradually decreases. The intensity of the peak varies from beverage to beverage. Also, some beverages have a flavor that quickly disappears from the mouth after the peak, meaning that the flavor is sharp, while others have a flavor that lingers, meaning that the flavor is not sharp. In this sensory test, the drop from the maximum flavor intensity refers to the amount of flavor intensity that falls within a certain period of time from the peak, and the higher the value, the greater the drop and the better the flavor is perceived.

[0057] [Table 1]

[0058] The beer-taste beverages obtained in Examples 1 to 4 were excellent in all evaluation items. Comparative Example 1, which had a malt ratio of 100% by mass, gave unfavorable results in terms of the sharpness of barley-derived off-flavors and grain odor. Reference Example 1, which had a low malt ratio, gave unfavorable results in terms of the drop from the maximum flavor intensity and the barley-derived taste, although the sharpness of barley-derived off-flavors was excellent.

[0059] [Test Example 2] Malt (milled barley malt), water, and polysaccharide decomposing enzymes in the ratios shown in Table 2 were charged into a brewing tank, and a saccharified liquid was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the ratios shown in Table 2 were added to the resulting wort, and the mixture was boiled, and the precipitate was separated and removed, and then cooled. Brewer's yeast was added to the resulting pre-fermentation liquid (cold wort), which was fermented for a predetermined period of time, and water was added as necessary to adjust the concentration to the alcohol content shown in Table 2, to obtain the beer-taste beverages of Examples 5 to 7. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2.

[0060] [Table 2]

[0061] The beer-taste beverages obtained in Examples 5 to 7 achieved good results in all evaluation items. It was shown that an alcohol content of 3.0 v / v% or higher improved the drop from the maximum flavor intensity and the barley-derived taste.

[0062] [Test Example 3] Malt (milled barley malt), water, and polysaccharide decomposing enzymes in the ratios shown in Table 3 were charged into a brewing tank, and a saccharified liquid was produced according to a conventional method. The resulting saccharified liquid was filtered to obtain wort. Sugars (granulated sugar) and hops in the ratios shown in Table 3 were added to the resulting wort, boiled, and the precipitate was separated and removed, and then cooled. Brewer's yeast was added to the resulting pre-fermentation liquid (cold wort), which was fermented for a predetermined period of time and the sugar content was appropriately adjusted to the values ​​shown in Table 3, to obtain the beer-taste beverages of Comparative Example 2 and Examples 8 and 9. Sensory evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3.

[0063] [Table 3]

[0064] In Comparative Example 2, where the sugar content was 1.2 g / 100 ml, the results showed that the sharpness of the barley-derived off-flavors was unfavorable. The lower the sugar content of the beer-taste beverage, the better the sharpness of the barley-derived off-flavors, the drop from the maximum flavor intensity, and the grain smell tended to be.

[0065] [Test Example 4] The ethyl acetate concentration of the beer-taste beverage obtained in Example 6 was measured using a gas chromatograph equipped with an FID detector (Agilent 6890 gas chromatograph, manufactured by Agilent Technologies) according to the method of "8.22 Low-boiling point aroma components" of the BCOJ Beer Analysis Method. Ethyl acetate was added appropriately to the beer-taste beverage obtained in Example 6 so that the ethyl acetate concentration in the beverage was the value shown in Table 4, to obtain the beer-taste beverages of Examples 10 to 12. Sensory evaluation was performed as in Test Example 1. The results are shown in Table 4.

[0066] [Table 4]

[0067] The beer-taste beverages obtained in Examples 10 to 12 achieved good results in all evaluation items. The lower the ethyl acetate concentration, the better the sharpness of the barley-derived off-flavors, the drop from the maximum flavor intensity, and the barley-derived taste tended to be.

Claims

1. The ratio of malt in the raw material is 50% by mass or more, and the raw material contains sugars, and the ratio of the sugars in the raw material is 30% by mass or more, A beer-taste beverage having a carbohydrate content of 0.5 g / 100 ml or less, an alcohol content of 3.5 v / v % or more and 6 v / v % or less, and an ethyl acetate concentration of 30 ppm or less.

2. 2. The beer-taste beverage according to claim 1, wherein the ethyl acetate concentration is 5 ppm or more.

3. 3. The beer-taste beverage according to claim 1 or 2, wherein the total ratio of monosaccharides, disaccharides and trisaccharides in the sugars contained in the raw material is 50 mass% or more.

4. 4. The beer-taste beverage according to claim 1, wherein the ratio of malt in the raw materials is 66.7% by mass or less.

5. A raw material having a malt ratio of 50% by mass or more and containing sugars is used, and the ratio of the sugars in the raw material is 30% by mass or more; The method for producing a beer-taste beverage includes adjusting the carbohydrate content of the beer-taste beverage to 0.5 g / 100 ml or less, the alcohol content to 3.5 v / v% or more and 6 v / v% or less, and the ethyl acetate concentration to 30 ppm or less.

6. The method includes using sugars as raw materials, setting the ratio of the sugars in the raw materials to 30% by mass or more, and adjusting the sugar content to 0.5 g / 100 ml or less, the alcohol content to 3.5 v / v% or more and 6 v / v% or less, and the ethyl acetate concentration to 30 ppm or less. A method for improving the sharpness of barley-derived off-flavors in a beer-flavored beverage in which the ratio of malt in the raw materials is 50% by mass or more.

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